Enjoy The Oyster Bar’s Vegetarian Ricotta Gnudi… Shitake mushrooms, leeks, pea vines, roasted shallots, butternut squash brown butter puree, crispy sage leaves.
What is the backstory of Gnudi?
Gnudi is a nice Italian meal that is very similar to Gnocchi. It is roughly translated to mean “naked” in Italian. Gnudi are gnocchi-like dumplings made with ricotta cheese and spinach instead of potato. They are often light, tender and creamy. Gnudi is thought to be the naked filling of ravioli — without the pasta that surrounds it. Gnudi are sure to be an Italian meal you will want to include in your dinner playbook once you learn their magic.
Unlike gnocchi which is found in most regions of Italy, gnudi are primarily found in the Tuscany region. In Italy, outside of Tuscany, they are sometimes called “gnocchi di ricotta e spinaci” (ricotta and spinach gnocchi).
Generally, Gnudi are a bit larger than gnocchi and often made with less flour and therefore require an even more delicate hand. They’re conventionally made plain, with just ricotta, or with ricotta and spinach.
Ricotta and spinach are a classic pairing in Italian cooking. The leaves bring out the tantalizing sweetness of the cheese. You could also add a bolder flavouring, such as onion, or even garlic or chilli, but it seems a shame to distract from the subtle pleasures of ricotta. Some people add nutmeg, but you can leave it without adding other spice.
How Gnudi was served originally?
Traditionally, in Tuscany, these dumplings are served with brown butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. They are sometimes served in a simple tomato sauce. Since they are quite delicate, even after cooking, transfer the dumplings straight from the boiling water to your serving dishes and spoon the warm sauce over them.